Wheat Scones and Raisins

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon baking soda

1/4 cup sugar

1/4 teaspoon salt

1 stick butter, cold and cut into1/4 inch slices

1 cup raisins

1 cup buttermilk

1 egg, beaten

 

Preheat oven to 450 degrees.

In large bowl, combine flours, baking powder, soda, sugar, and salt.  Mix with fork.  Add butter and blend with fingertips or pastry blender until butter is evenly dispersed and mixture resembles coarse meal.  Add raisins and buttermilk and buttermilk and stir just until evenly moistened.

Turn out onto floured board and gently knead until shaggy, dry dough forms.  Cut in half and pat each piece into a disk.  Lightly roll each into 6-inch circle.  Transfer to uncoated baking sheet and brush tops with beaten egg.  Score each into 6 wedges.

Bake 20 minutes, until tops are brown.  Cool on racks and serve.